Catalina Offshore Products

Andrew visits Catalina Offshore, and learns how this seafood producer prepares and packages its freshly caught giant sea urchins and other fresh seafood.

5202 Lovelock StreetSan Diego,
CA, US

Phone: +1 619-297-9797

Lamb Roast

For truly traditional Texcoco barbecue, the lamb should be cooked in a big outdoor pit. But since it’s against the law to serve it in a restaurant, Paco Perez invites Andrew and Bill to his home where he has his own (in the ground) pit.

Lamb Roast

For truly traditional Texcoco barbecue, the lamb should be cooked in a big outdoor pit. But since it’s against the law to serve it in a restaurant, Paco Perez invites Andrew and Bill to his home where he has his own (in the ground) pit.

16672 Longview DriveSmithfield,
VA, US

San Diego Zoo

The San Diego Zoo's kitchen handles more than 6,000 pounds of food a day. But this food isn't for people; it's for the zoo's 4,000 wild inhabitants who can be some of the pickiest customers of all! Andrew finds out how the food is prepped for them.

San Diego Zoo

The San Diego Zoo's kitchen handles more than 6,000 pounds of food a day. But this food isn't for people; it's for the zoo's 4,000 wild inhabitants who can be some of the pickiest customers of all! Andrew finds out how the food is prepped for them.

2920 Zoo DrSan Diego,
CA, US

Phone: +1 619-231-1515

Oasis Camel Dairy

Andrew visits a farm where camel milk is harvested for personal consumption and to make specialty products, such as lotions and soaps. The farmers hope to sell the milk someday. For now the government has restrictions on such products.

Oasis Camel Dairy

Andrew visits a farm where camel milk is harvested for personal consumption and to make specialty products, such as lotions and soaps. The farmers hope to sell the milk someday. For now the government has restrictions on such products.

26757 Old Julian HwyRamona,
CA, US

Foraging by the Sea

Andrew joins some local surfers as they forage for the plentiful food that can be found along the shore, including gooseneck barnacles, wild radishes, wild spinach, mussels and percebes (aka gooseneck barnacles).

Carlsbad, CA US

Foraging by the Sea

Andrew joins some local surfers as they forage for the plentiful food that can be found along the shore, including gooseneck barnacles, wild radishes, wild spinach, mussels and percebes (aka gooseneck barnacles).

Tortas Ahogadas el Gallito

Andrew and food blogger Bill Esparza head to hidden food gems in Chula Vista. At a food truck in a parking lot, Andrew has torta ahogadas: a spicy hot sandwich made with slow roasted carnitas, refried beans, hot chili sauce and pickled onions.

1008 Industrial BoulevardChula Vista,
CA, US

Aqui es Texcoco

Andrew and Bill stop by a BBQ joint that specializes in an Aztec-inspired way to serve lamb. Andrew has Texcoco-style BBQ lamb -- slow-roasted whole lamb that’s served as a platter with all the parts, including ribs, loin, leg, brain and tongue.

Aqui es Texcoco

Andrew and Bill stop by a BBQ joint that specializes in an Aztec-inspired way to serve lamb. Andrew has Texcoco-style BBQ lamb -- slow-roasted whole lamb that’s served as a platter with all the parts, including ribs, loin, leg, brain and tongue.

1043 BroadwayChula Vista,
CA, US

Seafood City

Andrew travels to National City, home to one of the world’s largest Filipino communities. Andrew samples balut: fertilized duck egg with an embryo inside.

Blitztorte Kalye Hits

Andrew and Anthony stop by a Filipino eatery that names its menu items after products. The 2 men enjoy Adidas (chicken feet in spicy vinegar sauce) and Walkman (pig ears, fried and skewered on a stick to look like headphones), among other items.

Blitztorte Kalye Hits

Andrew and Anthony stop by a Filipino eatery that names its menu items after products. The 2 men enjoy Adidas (chicken feet in spicy vinegar sauce) and Walkman (pig ears, fried and skewered on a stick to look like headphones), among other items.